How Do You Make Arugula, Fontina And Prosciutto Frittatas?
Arugula, Fontina and prosciutto frittatas are a new twist on a classic dish. Using ingredients commonly found together in Italian cuisine like prosciutto, arugula, sun-dried tomatoes and Fontina cheese, though more often in pizzas, this frittata makes an excellent meal for breakfast, brunch or lunch. Sliced into smaller portions, arugula, Fontina and prosciutto frittatas make delicious appetizer or first course for any Italian lunch. Serve with a glass of white wine and a basket of warm ciabatta bread and butter. Heat the extra-virgin olive oil over medium-high heat in a large saute pan. Add the onions and cook for 3 to 5 minutes or until they become translucent. Add the prosciutto and cook for an additional 3 to 4 minutes. Transfer the contents of the saute pan to the bowl containing the beaten eggs. Mix thoroughly and stir in the arugula. Pour the egg mixture back into the saute pan and cook over medium heat for 3 minutes, or until the bottom begins to become firm. Add the sun-dried
